Nutella Stuffed Chocolate Chip Cookie Pies – These mini pies are made with an all-butter pastry stuffed with Nutella and topped with soft, and chewy chocolate chip cookie!
Who else loves Nutella, pies/tarts, and chocolate chip cookies? Well, today I have combined all three of them – I bring you Nutella Stuffed Chocolate Chip Cookie Pies! Mini Pies!
These pies start off with a flaky, all-butter pastry, then the divine hazelnut chocolate centre, and last but not least, the chocolate chip cookie topping.
Serve these pies warm with a scoop of ice cream for the ultimate Nutella dessert!
How to make Nutella Stuffed Chocolate Chip Cookie Pies
Ingredients you’ll need for the pastry:
- plain/all-purpose flour
- unsalted butter
- icing/powdered sugar
- large egg yolk
- vanilla extract
- cold water
For the cookie:
- unsalted butter
- caster/granulated sugar
- light brown sugar
- large egg
- vanilla extract
- plain/all-purpose flour
- baking powder
- cornflour/cornstarch
- baking soda
- salt
- chocolate chips
- Nutella
To make these mini pies, simply place 12 teaspoons of Nutella onto a baking tray lined with parchment paper, and freeze until solid – about 1 hour.
Add the flour to a large bowl. Add the butter and, using your fingertips, rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
In a small jug, or mug, lightly beat the egg yolk with the vanilla extract and water. Add to the flour mixture, and mix in using a knife. Gather together to make a soft dough.
Wrap the dough in clingfilm, and chill for at least 30 minutes before use. Alternatively, you can use a food processor to make the pastry.
On a lightly floured surface, roll out the pastry, and using a pastry or cookie cutter, cut out 12 circles/fluted circles, and press into a greased 12-hole muffin pan.
For the cookie topping, whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside. Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Place a teaspoon of the frozen Nutella into the centre of each pie crust, then press 1 oz balls of cookie dough on top. Sprinkle with extra chocolate chips if desired, and bake for 15 – 20 minutes.
Allow to cool in the pan for 5 minutes before cooling completely on a wire rack.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Nutella Stuffed Chocolate Chip Cookie Pies are:
- so quick and easy to throw together
- deliciously thick and chewy
- the perfect cookie, pie, and Nutella combo!
How long will these Nutella pies last? These pies will stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these mini pies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
More Nutella recipes to try next!
- Nutella Stuffed Double Chocolate Muffins
- No-Bake White Chocolate Nutella Bars
- No-Bake Nutella Protein Balls
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Mini Nutella Stuffed Chocolate Chip Cookie Pies
Ingredients
For the Pastry
- 1 cup (125g) plain/all-purpose flour
- ¼ cup (56g) unsalted butter, cold and cubed
- ¼ cup (30g) icing/powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 – 2 teaspoons cold water
For the Cookie
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) caster/granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornflour/cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (175g) chocolate chips
- 12 teaspoons Nutella
Instructions
- Place 12 teaspoons of Nutella onto a baking tray lined with parchment paper, and freeze until solid – about 1 hour.
For the Pastry
- Sift the flour into a large bowl. Add the butter and, using your fingertips, rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
- In a small jug, or mug, lightly beat the egg yolk with the vanilla extract and water. Add to the flour mixture, and mix in using a knife. Gather together to make a soft dough.
- Wrap the dough in clingfilm, and chill for at least 30 minutes before use.
- Preheat the oven to 180C/350F/Gas 4, and grease a 12-hole muffin pan. On a lightly floured surface, roll out the pastry, and using a pastry or cookie cutter, cut out 12 circles/fluted circles, and press into the prepared pan. You may need to re-roll the pastry to get 12 circles.
For the Cookies
- Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Place a teaspoon of the Nutella onto the centre of each pie crust, then press 1 oz balls of cookie dough on top. Sprinkle with extra chocolate chips if desired, and bake for 15 – 20 minutes. Allow to cool in the pan for 5 minutes before cooling completely on a wire rack.
- You may have some cookie dough left over. If so, just roll into 2 oz balls, and bake for 10 – 12 minutes – enjoy!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and followed the instructions to a “T” but was so disappointed that the pie crust did not come together. I ended up using store bought crust instead and they still came out delicious as the concept is awesome but please revisit the crust recipe.
Hello! What size cookie cutter did you use for the pie crust? Thank you!
Just can’t wait to make these also but am trying to regulate my weight at the present. Mentions the calories but how many in that serving? Is it kilojoules per each? Or calories the whole lot?
That’s estimated calories per pie 🙂
This look amazing!! I can not wait to make them!
I struggle alot to sleep due to pregnancy so i was browsing and came across your recipe. I started making it at 3 am XD
The best decision i ever made! They are totally amazing, i made 46 and took them to church with me, people were to absolute awe and just couldn’t get enough. Thank you so much for sharing. Only thing i didn’t use was the 30g of icing sugar on the pastry as tbh you didn’t mention what to do with it so i played it safe and just made an ordinary pastry. LOVE IT
Hi Khadeja – you stir in the sugar after rubbing the butter into the flour 🙂 I’m so glad you and everyone enjoyed them!
Looks yummy. It’s like a 2 in 1 dish.
These look amazing! I was thinking of baking them for a cookie exchange. Do you think they would work in a mini muffin tin? Any suggestions on baking time? Thanks!
A mini muffin tin would work fine! Same baking time as I don’t think you’d need to use less for the muffin cups. As you can see, my pies didn’t reach all the way to the top of the cups 🙂
Made these twice in one week! First time I saw the little suckers I knew it was love. Pie – love it but rarely bake it, Nutella is now a stable in the pantry, chocolate chip cookies – no words needed. All together they are an incredible in my mouth piece of heaven. First time baking these I was up until midnight (starting baking at 9pm, so with the freeze time it took a bit) The next time I actually did bake a pie so I had leftover dough and my daughter wanted the chocolate chip cookie part, which by the way are a stand alone great chocolate chip cookie recipe. So I found myself freezing little Nutella balls and baking these again. I did put a little extra Nutella in them the second time around just cause it’s Nutella. What type of cutter did you use for the circles to get them so pretty as shown in the picture?
I’m so glad you enjoyed my recipe! I used round fluted cookie cutters for these 🙂
I’m in love with these decadent little pies Marsha!
Thanks, Krys!
Oh. My. Goodness. This is just genius, Marsha!! I’m in total awe 🙂
Thanks, Megan! 🙂
Holy Droooool! Love these mini pies, Marsha!! That nutella filling looks amazing and I swoon for all things mini – just means I can eat more, right? 😉 Cheers, friend!
Thanks, Cheyanne!
Marsha, are you kidding me right now?? Oh my gosh, just when I think you’ve already come up with the most delicious recipes, I see a new one and know that I’ve been wrong. 😉 Cookie pies already sound so delish, but then you go ahead and introduce Nutella and I’m fainting. Love this! Pinning + sharing! 😉
Thanks, Demeter! 🙂
This recipe serves as proof that dreams do come true.3 of my favorite things coming together to create one sweet dessert!! These look awesome Marsha!!
Thanks, Sara!
I’m a big nutella fan and can’t wait to try these nutella filled cookie pies!
Thanks, Priya!
Holy moly these look downright decadent!
Thanks, Sarah!
Oh my goodness, just when I thought a chocolate chip cookie couldn’t get more delicious!! This sounds incredible!
Thanks, Liz!
I am in love with this concept! So creative Marsha! Thanks for sharing x
Thanks, Ariana!
These lovely little pies sound absolutely delectable. Can’t wait to make a batch. Thankyou for this lovely temptation. Nutella is the best…..mmmmmmm
Thanks, Mary!